Preheat Oven to 150 ℃ / 300 ℉.

In a large bottomed pot on medium high heat, add Oil, allow to get hot. Add in Pork, sauté for 5 minutes. Remove Pork, set aside leaving Oil behind.

Add in Onion, lightly season with Salt, Pepper, and Garlic Plus. Sauté Onions for 7 minutes. Add Celery, Sauté for 5 minutes. Add in Carrot, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes.

Reduce heat to medium, make a well in centre of pot. Add a little Oil if required, add Garlic, sauté for 30 seconds. Deglaze with Wine, allow Wine to mostly reduce.

Add in Molasses, Tomatoes, Soy Sauce, Pepper, Water, Bay Leaf, Sugar, and Mustard.

Bake in pot covered, for about 2 hours.

Keep checking to ensure the beans do not dry out.

Add Salt, mix well, put back in oven without lid for 1 hour.

Remove from oven, put lid back on, let sit for 15 minutes. Remove lid, scrape fond from sides of the pot, mix fond into Bean mixture.

Serve